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Sunday, May 1, 2011

Strawberry Panna Cotta with Strawberry Compote

From the kitchen of One Perfect Bite...Mother's day is just a week away and I wanted to present a few dessert recipes for you to consider before the day is here. The first of the entries is figure friendly and designed for health and diet conscious eaters. It's a panna cotta, and when it's made with small field ripened strawberries, only the cook will know the dessert has been lightened. The key to the success of this dessert, however, lies in the flavor of the berries, and, to be honest, I wouldn't bother with it when local berries are less than prime. Even then, I enhance its flavor with a berry extract, that can be found at the sources listed at the end of the recipe. The recipe for the panna cotta first appeared in Gourmet magazine and can now be found on the Epicurious website. Comments associated with the recipe indicate that some readers had problems getting the panna cotta to stiffen enough for unmolding. To avert that problem, I've increased the amount of gelatin in my version of the recipe and recommend it be made a full 24 hours before you plan to serve it. While I make and serve the fruit compote that accompanies the recipe, I also like to use a bit of melted strawberry jam as a sauce for the panna cotta. This is not necessary, but it adds wonderful color to the finished dessert. This is really easy to make and I think those of you who try it will enjoy it. Here's the recipe.

Directions:1) To make panna cotta: Blend strawberries, buttermilk, strawberry flavoring, salt and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk gelatin-cream mixture into strawberry purée and pour into 6 (6-oz.) molds. Chill molds, covered, until firm, at least 24 hours. To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.2) To make compote: While panna cottas stand at room temperature, halve strawberries lengthwise if small or quarter if larger. Whisk orange juice and superfine sugar together in a bowl until sugar dissolves. Add strawberries and toss to coat. Serve panna cottas with compote. Yield: 6 servings.

Mary, I have always wanted to make Panna Cotta but just didn't know if it was worth buying the molds.YOur strawberry delight sounds so fresh and scrumptious!I am thrilled that you read all the comments on the web-site and adjusted your recipe accordingly so we do not have to fall into some of those culinary pitfalls.Very thankful, here!

I also did not know that panna cotta was made with buttermilk... yummy!!!!

I agree, this is a wonderful recipe to make for a Mother's Day affair.I am now looking for some molds!Beautiful post!xo Yvonn

I once made panna cotta. The recipe came together quite easily and had a good amount of honey in the recipe and then had berries on top. The dessert went over well, especially since people prefer lighter fare in the warmer months. I love the color of your pana cotta, Mary it looks quite delicious. I am really looking forward to all the produce the summer months bring. Have a wonderful week!

Mary! I am so glad you stopped by my humble abode and left a comment! Otherwise I might not have found this site of pure loveliness! Strawberry Panna Cotta? Yes please! Margarita Cheesecake? Heck yes! I am going to add you to my Google Reader so that I know about your updates. So nice to "meet" you! ;)Amanda

I've made low-fat panna cotta from Taste with the Eyes recipe with yoghurt and kefir so you can bet I am going to try yours with the buttermilk. I love how you upped the strawberry essence. With our late spring however - the local and delicious strawberries may not appear until August?

I'm a big fan of panna cotta - so many variations possible, and it really is such a light but satisfying dessert. The color of the berries makes this look so much like spring! Hope you have lovely week!

Desserts like these are my favorite! I do love chocolate, but anything with fresh, seasonal fruit appeals to me much more. I've bookmarked and plan on trying this while the strawberries are at their peak.Merci!

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